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Author Notes: To make a good granita, watermelon would normally need a little jolt of lime or lemon juice to make the flavor pop. But Campari is a more compelling way to do that job—and then some. Its bitter herbal flavor adds alluring complexity to the innocent watermelon. Put in another way: If watermelon were your date, Campari would make him (or her) much sexier. Try it. —Alice Medrich
Serves: 8 to 10
cups (1200 grams) bite-size watermelon chunks (from a 5-pound watermelon)
cup sugar (plus 1 tablespoon if the watermelon is not very sweet)
cup plus 2 tablespoons Campari, plus extra for drizzling
Whipped cream, vanilla ice cream, and/or sliced strawberries, for serving (optional)
- Purée the watermelon in batches in a food processor or blender. You should have 5 cups.
- Stir the sugar and Campari into the purée and let stand for 10 minutes to dissolve the sugar.
- Stir and pour the mixture into a shallow baking dish (such as a 9- by 13-inch).
- Cover the dish and put it in the freezer until the mixture is about 2/3 frozen, 2 1/2 to 3 hours depending on the size of the dish.
- Use a fork to scrape and break the mixture into shards and crystals, then return the pan to the freezer.
- When completely frozen, scrape and toss the granita one more time. Keep frozen until serving. Serve plain or, if you like, with a little extra Campari drizzled over the top, with or without whipped cream, vanilla ice cream, or ripe strawberries.
- This recipe is a Community Pick!